Inspired by our August vacation in New Zealand, and spoiled by our hosts on the South Island, we’ve decided to share with you a wonderfully easy, light, and tasty dessert for September.
PAVLOVA KIWI STYLE Ingredients 120g room temperature egg whites (about 4) 240g sugar 1 tbsp Corn starch 1 tsp Vanilla extract 1 tbsp Malt vinegar 500g whipping cream, cold 2-3 Fresh, ripe Kiwis, sliced Directions Beat egg whites until they form soft peaks. Slowly add sugar to egg whites and keep beating until stiff. Gently fold in corn starch, vanilla and malt vinegar. Grease a baking tray with butter (or line it with parchment paper) and turn out mixture to form your Pavlova. We suggest a large dome. Cook for 15 min at 150 degrees Celsius, (320 degrees F) then turn off the oven and DO NOT OPEN until the oven cools.
Once cold, cover with whipped cream and top with sliced kiwi fruit for decoration.